Sponge pudding with summer fruit recipe

145 ratingsRate
  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 530 calories / serving
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073906 HERO

Rustle up this quick and easy dessert for any occasion. With a light and fluffy sponge, filled with juicy berries - everyone will be coming back for more! Its best served with cream or warm custard.

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 30cm x 10cm x 5cm cake tin with greaseproof paper. Place the blueberries, raspberries and most of the redcurrants (saving some for the garnish) in a saucepan and spoon the icing sugar on top.

Add a little water, cover the saucepan and bring to a simmer for 2 minutes. Remove from the heat and allow to cool, then mash lightly using a potato masher. Drain away most of the accumulated juice and spoon the fruit into the base of the cake tin.

Prepare the sponge by whisking together all the ingredients for it in a large mixing bowl until smooth using an electric hand-held whisk. Spoon on top and level the surface using a palette knife. Bake for 12-15 minutes until risen and golden on top.

Remove and allow to cool a little before inverting onto a plate and then back onto a serving tray. Garnish with the redcurrants before serving slices of the pudding.

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  • Ingredients

  • 100g blueberries
  • 100g redcurrants, reserve some for the garnish
  • 100g raspberries
  • 50g icing sugar
  • For the sponge

  • 110g caster sugar
  • 110g self-raising flour
  • 110g unsalted butter, softened
  • 2 eggs
  • 1tsp vanilla extract
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  • Calories
    530
    27%
  • Sugar
    46g
    51%
  • Fat
    27g
    39%
  • Saturates
    16g
    80%
  • Salt
    0g
    <1%
of an adult's Reference Intake daily amount.
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